This easy, one-pan veggie lasagne from Jamie Oliver is a creamy, comforting meal that’s perfect for a quick dinner. Packed with fresh asparagus, peas, and broad beans, it’s a nutritious and flexible dish that can be made with ingredients you have on hand. The crispy top adds a delicious finishing touch!
Ingredients Needed
- 1 leek
- 50g (1.75 oz) unsalted butter
- Olive oil
- 500g (1 lb 2 oz) asparagus
- 50g (1.75 oz) plain flour
- 2 teaspoons English mustard
- 800ml (27 fl oz) semi-skimmed milk
- 300g (10.5 oz) fresh or frozen peas
- 300g (10.5 oz) fresh or frozen broad beans
- ½ bunch (15g, 0.5 oz) fresh mint
- 80g (2.8 oz) Parmesan cheese, plus extra to serve
- 80g (2.8 oz) mature Cheddar cheese
- 250g (8.8 oz) fresh lasagne sheets
- 50g (1.75 oz) blanched almonds
- Optional: 1 lemon
- Optional: Green pesto, to serve
How To Make One-Pan Veggie Lasagne
- Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
- Prepare the leek and asparagus: Wash, trim, and finely slice the green part of the leek (for a softer texture). Heat 50g unsalted butter with a splash of olive oil in a large shallow ovenproof pan. Trim and finely slice 500g of asparagus, adding the stems to the pan (reserve the tips for later). Season with salt and pepper, and fry on medium-low heat for 10 minutes, stirring regularly and adding a splash of water if needed.
- Make the sauce: Stir in 50g plain flour and 2 teaspoons of English mustard. Gradually add 800ml semi-skimmed milk, stirring to create a smooth, loose white sauce. Let it bubble away for a few minutes.
- Add the veg and mint: Stir in 300g peas, 300g broad beans, and the leaves from ½ bunch of fresh mint. Mash the veg with a potato masher for 1 minute to combine.
- Add cheese and asparagus tips: Grate in 70g each of Parmesan and Cheddar cheeses, then fold in the reserved asparagus tips.
- Layer the lasagne: Tear 250g lasagne sheets and mix them into the sauce, making sure the pasta is well-coated. Create a top layer with some of the sheets placed on top. Use the back of a spoon to create dips and wells.
- Finish and bake: Roughly crush 50g blanched almonds and sprinkle on top of the lasagne. Grate the remaining 10g of Parmesan and Cheddar cheese over the top, drizzle with olive oil, and optionally top with lemon zest. Bake for 20-25 minutes or until golden and bubbling.
- Serve: Serve the lasagne with a dollop of green pesto (if using) and an extra grating of Parmesan. Enjoy with a fresh, crunchy salad.
Recipe Tips
- Slice the leek carefully: Finely slice the green part to break down its fibrous texture, and slice the white part into chunkier 1cm pieces for better consistency in the dish.
- Don’t skip the mashing: Smash the vegetables with a potato masher for 1 minute to ensure the sauce is thick and creamy, giving the lasagne a rich texture.
- Use fresh or frozen peas and beans: Both work well, but using fresh peas and broad beans will give the dish a sweeter, fresher flavor.
- Layer the pasta well: Tear the lasagne sheets and mix them in, but leave some sheets on top to create a beautiful, textured top layer that bakes perfectly.
- Crush the almonds lightly: Roughly crush the almonds so you get a mix of fine and chunky bits; this adds extra crunch and flavor to the topping.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover veggie lasagne cool to room temperature before placing it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the lasagne to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Store in the freezer for up to 2 months. Let it thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180ºC/350ºF. Place the lasagne in an ovenproof dish, cover with foil, and heat for 20-25 minutes or until fully warmed through. Remove the foil in the last few minutes to crisp up the top.
Nutrition Facts
Serving Size: 1 serving (6 of the recipe)
- Calories: 516
- Total Fat: 26.7g
- Saturated Fa1t: 12g
- Total Carbohydrate: 42.1g
- Dietary Fiber: 7.4g
- Sugars: 11.6g
- Protein: 28.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Scruffy Veg Lasagne
- Jamie Oliver Leftover Get-ahead Gravy Scruffy Lasagne
- Jamie Oliver Aubergine And Courgette Lasagne
- Jamie Oliver Orecchiette Con Broccoli
Jamie Oliver One-pan Veggie Lasagne
Description
This easy, one-pan veggie lasagne from Jamie Oliver is a creamy, comforting meal that’s perfect for a quick dinner. Packed with fresh asparagus, peas, and broad beans, it’s a nutritious and flexible dish that can be made with ingredients you have on hand. The crispy top adds a delicious finishing touch!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
- Prepare the leek and asparagus: Wash, trim, and finely slice the green part of the leek (for a softer texture). Heat 50g unsalted butter with a splash of olive oil in a large shallow ovenproof pan. Trim and finely slice 500g of asparagus, adding the stems to the pan (reserve the tips for later). Season with salt and pepper, and fry on medium-low heat for 10 minutes, stirring regularly and adding a splash of water if needed.
- Make the sauce: Stir in 50g plain flour and 2 teaspoons of English mustard. Gradually add 800ml semi-skimmed milk, stirring to create a smooth, loose white sauce. Let it bubble away for a few minutes.
- Add the veg and mint: Stir in 300g peas, 300g broad beans, and the leaves from ½ bunch of fresh mint. Mash the veg with a potato masher for 1 minute to combine.
- Add cheese and asparagus tips: Grate in 70g each of Parmesan and Cheddar cheeses, then fold in the reserved asparagus tips.
- Layer the lasagne: Tear 250g lasagne sheets and mix them into the sauce, making sure the pasta is well-coated. Create a top layer with some of the sheets placed on top. Use the back of a spoon to create dips and wells.
- Finish and bake: Roughly crush 50g blanched almonds and sprinkle on top of the lasagne. Grate the remaining 10g of Parmesan and Cheddar cheese over the top, drizzle with olive oil, and optionally top with lemon zest. Bake for 20-25 minutes or until golden and bubbling.
- Serve: Serve the lasagne with a dollop of green pesto (if using) and an extra grating of Parmesan. Enjoy with a fresh, crunchy salad.
Notes
- Slice the leek carefully: Finely slice the green part to break down its fibrous texture, and slice the white part into chunkier 1cm pieces for better consistency in the dish.
- Don’t skip the mashing: Smash the vegetables with a potato masher for 1 minute to ensure the sauce is thick and creamy, giving the lasagne a rich texture.
- Use fresh or frozen peas and beans: Both work well, but using fresh peas and broad beans will give the dish a sweeter, fresher flavor.
- Layer the pasta well: Tear the lasagne sheets and mix them in, but leave some sheets on top to create a beautiful, textured top layer that bakes perfectly.
- Crush the almonds lightly: Roughly crush the almonds so you get a mix of fine and chunky bits; this adds extra crunch and flavor to the topping.
Jamie Oliver One-pan Veggie Lasagne